Step 1

In a bowl, pour 1 cup warm water.

Step 2

Then add almonds, pistachios, poppy seeds (khus khus), melon seeds, dried rose petals, fennel seeds and black pepper.

Step 3

Mix very well. Cover and keep aside for minimum one hour or two hours. If you use water at room temperature, then you can also keep overnight or for 4 to 5 hours in the fridge.

Step 4

After 1 to 2 hours, pour the whole mixture including the soaking water in a grinder or blender jar. Do make sure to use a high-speed grinder or blender.

Step 5

Add ½ cup sugar, seeds from 3 to 4 green cardamoms and the saffron strands.

Step 6

Blend the mixture to a very smooth and fine paste. Remove in a bowl and keep aside. You can cover and refrigerate if not using immediately.

Step 7

To prepare thandai, take about 4 tablespoons of the thandai paste in a glass. You can add less or more thandai paste as needed.

Step 8

Add chilled milk. You can also use half-half combination of milk and water.

Step 9

Mix very well. Check the taste and add more sugar if needed.

Step 10

Add a few ice cubes if you like.

Step 11

Garnish with rose petals. You can also garnish with some chopped almonds or pistachios.

Step 12

Serve thandai immediately. Alternatively, you can prepare the thandai drink in a large mug or jug. Refrigerate and then serve.

Step 13

For make ahead, store the thandai paste in the refrigerator and it keeps well for a week.